Light Creamy Chicken Noodle Soup

This is, by far, our favorite homemade chicken noodle soup recipe. We’ve truly lost count how many times we’ve made it– it’s the easiest and most satisfying creamy chicken noodle soup. And it’s made even better with the addition of potato, fresh thyme, and convenient rotisserie chicken. If you’re looking for an easy delicious soup recipe– read some of the reviews below. This will be your new favorite!

Homemade creamy chicken noodle soup in a pot

creamy chicken noodle soup in a white bowl on a white plate with oyster crackers

Chicken Noodle Soup Video Tutorial


Overview: How to Make Light & Creamy Chicken Noodle Soup

You need 1 big pot and a few staple ingredients.

  • Smidge of butter: Cook the onions, carrots, and celery in 1 Tablespoon of butter.
  • Spices: Use blend of oregano, fresh thyme, fresh ground pepper, and salt. Paired with 2 cloves of garlic, this will be the most flavorful homemade chicken noodle soup you ever try!
  • Flour or Cornstarch: Flour of cornstarch create a thick soup base.
  • Milk or Half-and-Half: This is the magical ingredient turning your soup into the creamiest soup ever. Use 1 cup of milk, 1 cup of half-and-half, or 1/2 cup of heavy cream. If you want to make regular chicken noodle soup, replace the milk with more chicken broth.
  • Potato: 1 medium potato is another magical ingredient because it makes the soup SO creamy, hearty, and satisfying. It cooks down, which creates the creamiest soup consistency ever.
  • Chicken: This recipe saves time because you can use store-bought shredded chicken. Pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil chicken breasts or roast them with a little garlic and rosemary. To save time, shred the chicken the day before.

If you have leftover shredded chicken, use it in tacos, wraps, or in recipes like my chicken quinoa salad or my favorite peanut chicken zucchini noodles. There are millions of tasty uses for leftover chicken and this chicken noodle soup is one of them!

overhead image of an orange pot of creamy chicken noodle soup

This Soup Satisfies. Period.

One bowl of this light & creamy chicken noodle soup leaves me satisfied for hours and I never feel like there’s a huge brick in my stomach. (As we often feel after eating a heavy cream-based soup!) This is the meal that keeps on giving because if you have a smaller family, there will be plenty of leftover soup to enjoy during the week. Serve in homemade bread bowls or alongside a batch of deliciously soft dinner rolls.

And now the best part– I calculated the calories (on SparkRecipes) and a 1 cup serving of this creamy chicken noodle soup is only 203 calories with 20 grams of protein. Cozy up with a bowl of 1.5 cups of soup and a big side salad for a satisfying protein-packed meal.

nutrition information for creamy chicken noodle soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade creamy chicken noodle soup in a pot

Lightened-Up Creamy Chicken Noodle Soup

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: about 12 cups
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Description

This lightened-up creamy chicken noodle soup has only 200 calories per serving. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. Don’t leave it out!


Ingredients

  • 1 Tablespoon unsalted butter
  • 3/4 cup chopped yellow onion (1/2 of a medium onion)
  • 1 cup sliced carrots (1 and 1/2 large carrots)
  • 1 cup sliced celery (23 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour*
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon fresh thyme*
  • 1/2 teaspoon salt
  • 8 cups chicken broth*
  • 1 medium potato, peeled and diced (around 1 and 1/2 cups)
  • 2 cups shredded roasted chicken*
  • 1 cup fat free half-and-half or whole milk*
  • 4 cups uncooked wide egg noodles*

Instructions

  1. Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
  2. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
  3. Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)

Notes

  1. Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
  2. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker and continue with step 2. Allow to cook for 2 hours on low, then add the chicken, half-and-half, and noodles. Cook on low for 1-2 more hours.
  3. Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
  4. Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons cornstarch.
  5. Thyme: I prefer fresh thyme in this soup. To get the thyme leaves off the sprigs, I hold the tip of the twig with one hand and then slide my thumb and pointer finger of my other hand along the sprig. Ground thyme works too. Use 1/2 teaspoon or more, as desired. Or you can use pre-made Italian seasoning (found in the spice aisle). I usually use about 2 teaspoons.
  6. Broth: I use regular chicken broth. If using low sodium, make sure you are tasting the soup as it cooks to make sure there is enough salt in the soup.
  7. Chicken: I recommend using rotisserie chicken. Pick up a small rotisserie chicken from the grocery store, shred it – both white and dark meat – and use in the soup. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and rosemary, roast in the oven under tender, then shred it. You can also boil 2 large chicken breasts until cooked through, then shred and use in this recipe.
  8. Half-and-Half: The 200 calorie count is using fat free half-and-half. Feel free to use regular half-and-half, milk, or 1/2 cup of heavy cream. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.
  9. Noodles: Any shape noodle works here! I prefer wide egg noodles in chicken soup.

Keywords: creamy chicken noodle soup, healthy chicken noodle soup

Serve in my homemade bread bowls for a truly comforting meal.

Chicken noodle soup in a bread bowl on a tan plate

152 Comments

  1. Karen wheeler says:

    Absolutely the best chicken soup! I’m making another pot of it for my friend who is having hip replacement surgery soon. I bet she loves it too. I didn’t change a thing. My husband loved it so much that he had 3bowls! Try it!

  2. Shelly Bennett says:

    I have made this numerous times, and I LOVE it! I never change a thing about it, and it always turns out perfect! I always use a rotisserie chicken for the ease of it, and it’s a simple recipe, but it tastes like it took all day to make… great recipe! Thank you Sally!

    1. I LOVE this soup! It’s so full of flavor and fresh veggies. I have made it multiple times without changing anything and it is awesome! Thank you for a great soup recipe

  3. My family absolutely LOVED this! It will be permanently placed in “rotation.” Thanks for sharing!

  4. This is the best chicken noodle soup I’ve ever eaten. Thanks for the recipe! We will continue to use again and again.

  5. This soup is rich, creamy and delicious. My husband ate 3 bowls with crackers and my neighbor said it is the best chicken noodle soup she’s ever had! I didn’t change anything except I used regular half and half. Thank you #Sallysbakingaddiction!

  6. we absolutely loved this recipe, we were so exited my boyfriend burnt his pallate a bit hehe.

    We were wondering if you had a weight measurement in grams of the amount of noodles, because we found it hard to put them in our cup measurer. I guess it could vary a lot depending on the type of pasta used.

    thanks so much

  7. I have been making this for a long time now and is definitely a recipe to keep. My family always enjoys this. I’ve made it with homemade chicken breasts and with rotisserie chicken and either way it tastes great! Thank you for this!

  8. Hi sally can I use cubed stock instead as I can’t find any fresh ones.Thanks in advance.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Bob, You can use cubed stock. Follow the directions on the package so that you have a total of 8 cups liquid chicken broth.

  9. I made creamy chicken noodle soup last night and the tastes delicious. I’m not a good cook so was so glad it turned out.

  10. Sally DuPerron says:

    I left out the oregano and thyme and used canned milk instead of half and half. My grandson loved this recipe. They next day there was nothing left. He is still asking me
    to make this again in 90-100 degree weather. Great hit with the rest of the family.

  11. This is a great creamy soup! Everyone in my family enjoyed it. Will definitely make this again. Thanks for this tasty recipe!!

  12. I believe I will make this again but will tweak some of the spices. Admittedly, Spices are a matter of personal preference. For me,thyme overwhelmed the flavor as well as too much pepper.
    I also poached the chicken breasts as I think this method results in more tender meat.
    I used whole milk but will use 1/2 & 1/2 next time for a richer flavor.
    Happy cooking to all.

  13. Vicki Elleman says:

    I have made this recipe multiple times. It is my sons absolute favorite soup- he will eat it for lunch and dinner every day until it is gone.I make a few adjustments for him( no herbs) and it is still so tasty. Today made a big batch for our neighbors who are both sick with COVID with a loaf of cheese twist bread.

  14. Delicious! I make this vegetarian by substituting the chicken with cooked chick peas and the chicken broth with vegetable broth. To increase the protein I substitute the egg noodles for higher protein pasta. It always turns out amazing. Highly recommend!

  15. Absolute perfection…

  16. Honestly the best chicken soup I have ever made!
    You are my go-to for recipes – each one is SUCCESS!

  17. Trying it with leftover Turkey from Thanksgiving! This was a huge hit last time with chicken and my in laws loved it!

  18. WOW — typing this review as I’m eating my first bowl. IT IS SO GOOD. I left out the shredded chicken and added more veggies (honestly because I was too lazy to cook and shred the chicken and our local groceries stores don’t have rotisserie). I didn’t have any fresh thyme, so I used Sally’s recommended 2 tsp of Italian herbs and it is delicious! I’m looking forward to all the leftovers I’ll be eating. Can’t wait to make this again!

  19. This was so good! I’ve made it 3 times this winter. Freezes well too! This by far has been my favorite chicken noodle soup!

  20. Hey! I’m making this right now. Just curious.. why do you not add the chicken until 25 mins after everything simmers?
    Excited to try this! The house smells amazing!

    1. Trina @ Sally's Baking Addiction says:

      Just so it doesn’t get overcooked and rubbery. Hope it’s a hit!

  21. Dee, I’m living alone too so here’s what I do: Take the breast, thigh and drumstick meat off the bones. Chop or shred what you need for the soup and freeze the rest! I also simmer all the bones (along with wings and back and any gelatin in the plastic container) and make my own broth — so much richer and more flavorful than store-bought. Good luck!

  22. Is it possible to replace the noodles with rice?

    1. Hi Crystal, I haven’t personally tried it but a few readers have. I would use 1 cup of uncooked rice.

  23. Outstanding recipe! Thought about it for days afterwards and looking forward to making it again. Was worried there wouldn’t be a lot of flavor but there really was! Thank you!

  24. Anita Lambert says:

    Absolutely delicious, this soup is a huge hit in our house

  25. Brenda C. Salazar says:

    When did you put the flour?I didn’t saw it on your directions..

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Brenda, In step 1, after you sauté the vegetables, you add flour with the oregano, pepper, thyme, and salt. Enjoy!

  26. I accidentally added the noodles and chicken before the 25 minutes… is it still going to be okay?

    1. Trina @ Sally's Baking Addiction says:

      Hi Julia! The soup will be ok, the noodles may just end up a tiny bit soggy because they’ll have to cook for longer with the potatoes. Enjoy!

  27. Sounds delicious. Has anyone ever done this in a crockpot?

    1. Trina @ Sally's Baking Addiction says:

      You bet! See recipe notes for slow cooker instructions. Enjoy!

  28. This soup is in our dinner rotation about every other week. I like to bring leftovers to work for lunch. Highly recommend!

    1. Such an amazing chicken noodle soup recipe! It has the perfect amount of creamy without being too dense and thick. I highly highly recommend!

  29. How do you cook this without the potatoes?? We like to put the soup over a bed of mashed potatoes..

    1. Lexi @ Sally's Baking Addiction says:

      Hi Latti, you can simply omit the potatoes with no other changes.

  30. I’m cooking this recipe as I’m typing this so I haven’t had a chance to taste or tell you how good it is(although I’m sure it will be) My comment is on all the extra substitutes you added. Like how you could use cornstarch instead of flour and heavy cream, but less of it or how you said you could use italian seasoning instead of separate spices. Thank you!! Although I have been cooking for years now when trying someone’s recipe I sometimes have questions about those things and you answered without me having to wonder! That was so thoughtful and what kept me on this page and not moving to another recipe!

    1. Trina @ Sally's Baking Addiction says:

      Hope you love the Soup, Ty! Thank you so much for giving it a try.

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×